Did you bake sweet potatoes for Thanksgiving dinner and now have leftovers in the fridge or freezer? This is an easy way to use leftover sweet potatoes...and add some vitamin A to your family's snack. These Gfree sweet potato bars are free of the top 10 priority food allergens and include sunbutter (cold-pressed sunflower seeds), hemp and flax seeds which means you're getting some protein and healthy fat in every bite. These nutty-tasting bars are soft and hold well at room temperature so you don't have to worry about them crumbling on you. Do note that I could not find a brand of sunbutter that was processed in a nut-free facility. If you are highly allergic to tree nuts or peanuts and cannot find a brand of sunbutter that suits your needs, either make your own sunbutter or substitute it with pumpkin seed butter by Omega Nutrition.

What you'll do:In a medium saucepan on medium heat, combine the sweet potato, sunbutter, virgin coconut oil, vanilla extract and honey (if using). Mix well, combining all the ingredients. Turn off the stove and add the remaining ingredients. Stir until well combined. Pour the ingredients into a 9" x 9" baking pan lined with parchment paper. Let cool in the refrigerator for at least 1 hour. Cut into bars or squares. Store in an air tight container in the refrigerator.

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*While recipes in this website do not directly contain the following food allergens: Eggs, milk, mustard, peanuts, seafood (fish, crustaceans and shellfish), sesame, soy, added sulphites, tree nuts and wheat, there is always a possibility that the ingredients listed in the recipe may have come in contact with one or more of the listed food allergens. It is highly recommended that you read ingredient labels carefully when purchasing products and to consult your physician if you have questions regarding whether or not a food should be consumed.